Chai Eggnog

Tasty drink from the Seattle Times. You can use rum or brandy extract for the flavoring, if you do not want to the alcohol. Cook time does not include 2 hour chilling time.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  cups milk, divided (2% works best)
• 3 1⁄2 inches cinnamon sticks, smashed using the side of a knife
• 1⁄2 vanilla bean, split lengthwise
• 10  whole cloves
• 1⁄2 teaspoon whole black peppercorn, coarsely crushed
• 1⁄2 teaspoon ground ginger
• 4  cardamom pods, crushed (or 1/2 teaspoon ground cardamom)
•  kosher salt
• 2  large eggs
• 1⁄4 cup sugar
•  brandy (optional) or  rum (optional)
•  nutmeg, grated, to garnish

Directions

1. In a small saucepan over medium heat, combine 1 ½ cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, then turn off the heat and let it stand for 15 minutes.
2. Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod.
3. Wipe out the saucepan and return the milk to the pan over medium heat.
4. Meanwhile, in a medium bowl beat the eggs with the sugar for two minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently.
5. Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about four to six minutes. Do not let the mixture come to a simmer or the eggs will scramble.
6. Quickly add the remaining 1/2 cup of milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least two hours or until very cold.
7. To serve, divide the eggnog among four chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.